Re: catching up on last few months

Just recently ended a year with a very cool organic shop and had fun creating a menu as well as a working cookbook. Great experience and as one door is closed so many have opened to some new exciting projects.

First and most important I need my pals to save the date August 12th & 13th to attend a Charity auction and dinner benefiting the Wildfire Relief in Ft. Davis. So many people lost thousands of acres, livestock and homes. Food, art, and dance seeems to be a win win for those giving to this charity!

I have attached the flyers for this charity in this blog.

Second date to save is August 17th. I am fortunate enough to cook with one of my favorite pasty chefs Rebecca Rather at Lake Austin Spa in Austin. We are doing a class called JUST PEACHY. I am doing a peach rub, grilled pork medallions, and a peach sauce. Should be fun!

Last but not least if you have not saved the date for the 2nd annual Wagyu Contest in Hamilton this fall check it out online. I am vying to be a judge this year!

I will be blogging later about a trip to LA, NY and Houston. All heavy duty foodie stuff of interest.

Until we blog again
Cowgirl with an appetite

re: Texas Sushi

re: wagyu sausage and buttered sauerkraut

Re: pics from Wine & Wagyu event

I can't explain how fun and what a treat it is to come up with an idea, create an event and then actually have the event take place in a perfect way. The wine & wagyu event has been a year in the making for me and the venue was the Gage Hotel in Marathon Tx. There were a few hurdles...like my friend Drew, who is a great chef, had to bow out on the event due to family health stuff. Overall I did not know if I could pull together and deliver a super ambitious menu like the one we executed this last weekend. Big Thanks to the Gage staff for being patient with a fussy cowgirl and jumping on board with the vision. Unlike art that hangs in museums or galleries, for one night I got to plate something that was pretty and then people ate the art. This thought makes me laugh.

The hotel was booked solid and we had over 90 reservations! Who knew. Biggest compliment of the night was hearing the president of the Wagyu association say he has never had a better steak. I imagine he eats Wagyu everyday since how he raises them and to know he gave it a thumbs up was solid. Sometimes when we are being creative and going out on a limb there is always a large element of fear...fear of failing in many ways and I don't mean like burning up the meat. I mean the doubts people put in our head that stick with us for along time so much so they kill the best of creative sides.

Good Luck to those of you create, doubt, but see it through!

big sky cowgirl cooking out west

Adverteasement

WINE & WAGYU
DINNER
at the Gage Hotel
Saturday February 5, 2011
Featuring an outstanding pre-fix
Texas Wagyu Beef Dinner
Created by Guest Chefs
Nicole Davenport and Drew Garms,
In partnership with the Texas Wagyu Association
Reservations Required
Please call 432-386-4205

re: Wine & Wagyu Menu for Gage Hotel

APPETIZERS

“Texas Sushi” Sesame seared Wagyu Tenderloin Sliced thin over Sushi rice
Mixed green salad with a ponzu vinaigrette

Grilled Wagyu Sausage, shiner bock beer mustard, butter braised sauerkraut, and herb salad

Warm beet salad, goat cheese Truffles, and balsamic grape tomatoes

Short Rib Tostada, Black Bean Puree, lettuce, Queso Fresco, and Grape Tomato Pico

ENTREES

Braised short ribs in a cabernet reduction; bacon and pecan Brussels sprouts; horseradish mashed potatoes

Chile Lime Flank tomatillo salsa, Borracho Black Beans, Cilantro Rice

Hickory Smoked Chicken Fried steak, black pepper gravy, Whipped potatoes, braised country green beans with house made maple bacon

“Steak frites” Char Grilled Ribeye, maitre d butter, hand cut shoestring potatoes and truffle aioli

Pecan Smoked Brisket Beef, Slow Stewed White Beans, Roasted Roots

Peppercorn Crusted Roasted Tenderloin, Potato Gratin, Fresh asparagus, and a Brandied Mushroom Cream Sauce

DESSERTS

Grapefruit Spoom w/ Caramelized Pineapple

Key Lime Panna Cotta w/ Vanilla Tuile and Raspberry Coulis

Blackberry-Oatmeal Crunch w/ Prickly Pear Ice Cream

Mexican Chocolate Cake w/ Mexican Toffee Ice Cream

re: thoughts from the ranch

I decided to take a weekend of rest at my parents ranch on Hwy 349 south. Taking a break for me means not getting up at 5am to start baking or cooking for the awesome little organic shop I clock into everyday Monday-Friday. It also usually means I don't go to the Y for a sweaty fast heart beating class with thumping music. I try to make myself slow down check out nature and watch all the wildlife. My mom big Frieda usually helps me make this transition must faster than I would like by guilting me into a ranch chore. This weekend it was throwing out cotton seed to the Dorper sheep. Funny site to see a 68 year old aged Barbara Stanwyck looking gal and a 40 year old wanna be chef girl driving a huge dump truck with air breaks and all, throwing out feed to sheep running after a big yellow truck. Where are all the men when you need them?


Lots of thoughts swirl around in the mind when distractions are minimized and I was thinking of several things at once. First I was trying to shed the stress of the week as well think about the Wine & Wagyu event I created for the Gage Hotel. Like a pro ball game I was running through the whole future cook play by play to make sure I was not forgetting something and ready to prep for a the Feb 5th event. After I made of list of "forget nots" and then begin to enjoy the fantasy of how much fun it would be to cook for people and what enjoyment one night, one meal, and the pleasure of good company. I have had many a great night in NY city over the last ten years with that exact combo. I have had nights where the company was great and food was horrible or vice versa, but one of these elements you can control a little more than the other. Sometimes food is a little more pliable than bad company. Note to self: create a great event and cook the best damn food you can Cowgirl. Leave the rest up to the Big Starry sky Guy. Wishing all the best for the 2011 Wine & Wagyu event.